Reviewed: Oct. 20, 2009

I marinated it all day and then put the chicken on the George Foreman. Instead of dirtying a pot, I microwaved the sauce for 3 minutes. I served it over quinoa and poured the sauce over both. It was edible, but the taste was too strong and overpowering. Not even pleasant enough to modify and try again.

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MWinland

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Reviewed: Oct. 13, 2009

This was pretty good- definitely easy. I served over brown rice. Will make again- perfect meal to make in advance the night before.

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KELLGURL

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Reviewed: Oct. 4, 2009

Very tasty I marinated the chicken for 2 days, I wouldn't change a thing! :)

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Amy

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Sep. 27, 2009

Followed as recipe stated, and didn't like at all! Chicken was dry, sauce had odd flavor to hubby and me. Will not make again.

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Trixie33

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 22, 2009

My kids and I liked this recipe a lot. The chicken came out very juicy and tender with a great flavor. I will be using this recipe in the near future.

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Drea Drea

Cooking Level: Beginning

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Reviewed: Aug. 12, 2009

I love this recipe! This is my go to recipe for company and I get wonderful reviews from family! I have handed this recipe out to many people! My husband could eat this all the time! It has wonderful flavor and is an elegant dish with a glass of wine. I serve this with Uncle Ben's wild rice and asparagus. Thank you so much for a fantastic recipe!

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Rhonda C.

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Reviewed: Jun. 15, 2009

This is a really good recipe and a great way to stretch some boneless chicken breast. I made a few changes after reading the other reviews. I didn't have time to marinate for more than 15 minutes but that was sufficient to flavor the sliced chicken breast. I reduced the Worcestershire Sauce to only about a teaspoon,added some(about 1/4 c) chicken stock and thickened the sauce with some butter. Put the chicken back into the sauce to warm it before tossing with the pasta. Served with some warm crusty bread and a green salad. Absolutely Delicious! It's a real keeper!

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DD

Cooking Level: Expert

Living In: Altamont, New York, USA

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Reviewed: Jan. 14, 2009

The flavor was very bold. A little modifying to do. Maybe cut down on the lemon and parsley and add more garlic. It also helped to add on a drop of olive oil to marinade. I think it would be best if cooked, cooled and diced over a salad.

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SeansMommy

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

I can't cook and this was fabulous! So easy, I just threw it all in. I can't wait to fix it for company!

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manna

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Reviewed: Nov. 17, 2008

I made this dish eyeballing the ingredients. It was good but not great. I served it over angel hair pasta which was very nice but I think next time, I'll double the ingredients for the sauce.

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woodsie79

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: South Bend, Indiana, USA

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Reviewed: Oct. 7, 2008

This was an OK dish but nothing special. I would not prepare again.

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cdalhamer

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Reviewed: Sep. 10, 2008

The chicken was very tender with lots of flavor. Unfortunately, I found the flavor overpowering. If you don't love oregano you may want to skip this recipe.

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Autumn B.

Cooking Level: Intermediate

Home Town: Orosi, California, USA

Living In: Leander, Texas, USA

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Reviewed: Sep. 9, 2008

I left all ingredients as is and enjoyed it thoroughly. Will double the marinade next time so I can use as sauce over pasta.

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Aredendra

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

The meat was good, but we didn't seem to have enough sauce leftover after we boiled it down. This dish also tended to have an Indian flavor going on. I may add a little bit of paprika or curry next time.

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ZERBE6982

Cooking Level: Beginning

Home Town: Combes, Texas, USA

Living In: Edinburg, Texas, USA

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Reviewed: Aug. 12, 2008

It was okay. I wasn't loving it though. I will try it again and tweek with it to fit my taste.

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Amanda

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Reviewed: Jun. 13, 2008

I marinated the chicekn overnight. It had a very strong taste of wine. I thought it was full of flavor and thought it was okay....but my husband did not like it.

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Lauren

Cooking Level: Beginning

Home Town: Costa Mesa, California, USA

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Reviewed: Jun. 11, 2008

I wasn't pleased with have the worchester sauce in the marinade. So next time I make this I'll leave that part out. And as some of the other users have said, I won't marinade overnight. But overall wasn't a bad flavor.

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Heather

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Federal Way, Washington, USA

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Reviewed: Jun. 6, 2008

I let this marinate for 24 hours, and the chicken really tasted like wine! I found it a little too strong for my tastes, but my husband liked it. Next time I will not marinate for that long.

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msuchef

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: May 13, 2008

Delicious marinade - really different. My family loved it!

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Cookin4six

Cooking Level: Intermediate

Home Town: Whittier, California, USA

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Reviewed: Apr. 29, 2008

just had this for dinner tonight...was pretty good...i did it with shrimp instead of chicken and only marinated it for about an hour and served it over whole wheat pasta...i did however use the EXACT SAME ingredients, i did not change it and it came out nice. my picky husband really liked it so that says alot! also easy for a beginner cook!

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